I really like making pastrami. I cheat and use commercial corned beef instead of curing my own, which makes the process very easy. You can search many recipes here. I use a coating of ground mustard seed, black peppercorns, and coriander seed. Then I smoke at 225 to an IT of around 165. I use about 2 - 3 oz of wood (usually pecan) in my Amerique. After smoking, it's only smoked corned beef; you have to steam it to make it pastrami. The next day I steam it on a rack in a covered pot to an IT of 200 - 205, then slice and serve as hot pastrami, or cool for great sandwiches. Try it, you'll like it.